Chicken Parmi

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Chicken Parmi

Chicken Parmi Explained

The marinara

This is a simple sauce: tinned diced tomatoes, garlic, olive oil, salt and dried oregano. Cook the garlic gently in the oil first without letting it colour, because burnt garlic will make the whole sauce taste bitter. Then add the tomatoes and let them break down for 8 to 10 minutes until the sauce thickens slightly. That’s it. You don’t need anything fancier than that for a parmi.

The chicken

We butterfly the chicken breast so it cooks evenly and stays juicy, instead of dealing with a thick lump that overcooks on the outside before the middle is done. Run your knife through the centre of the thickest point and open it out like a book, leaving the two halves attached down the middle. It should look like a love heart. Season both sides, then crumb in flour, egg and panko in that order. Press the panko in firmly so it sticks to the chicken when it goes into the oil.

The chips and salad

If you’re doing the full pub plate, you want chips and a green salad on the side. I haven’t put the full chips recipe here, just head over to my double fried chips and follow that. If you're making the chips, prep your chips and do the first fry, start your parmi, then drop the chips back in for the second fry while the parmi finishes under the grill. Strain the breadcrumbs out of the oil with a dry sieve before the second fry or your chips will taste like fried crumbs. For the green salad, I just go with a classic lettuce, tomato, cucumber and capsicum with some olive oil over the top. But you can make it however you like.

Ingredient Notes

Chicken breast:

Look for breasts of similar size so they cook in the same time. If one is much thicker than the other, butterfly that one a touch more so the two pieces end up the same thickness across the pan.

Mozzarella:

Use block mozzarella for this, not fresh. Block mozzarella melts in a smooth, even layer that holds the marinara underneath it. Fresh buffalo mozzarella has too much water and will leave the parmi soggy.

Panko breadcrumbs:

Panko gives the crispiest crust because the flakes are larger and lighter than regular breadcrumbs. Don’t substitute fine dried breadcrumbs, they go dense and the texture isn’t the same.

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Ingredients

2 chicken breasts
75g (½ cup) plain flour
1 cup panko bread crumbs
2 eggs, beaten
sea salt and cracked black pepper
olive oil, to shallow fry
100g sliced leg ham
100g block mozzarella
chips, to serve
green salad, to serve

MARINARA

400g can diced tomatoes, plus water
4 cloves garlic
1 tbsp olive oil
1 tsp dried oregano
sea salt, to taste

Equipment

Chopping board
Chef’s knife
Tongs
Microplane or fine grater
Small saucepan
3 shallow bowls or trays
Deep frying pan
Cooking thermometer
Oven tray

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Directions

PREP THE CHIPS

Follow the steps in my homemade chips recipe.

MAKE THE MARINARA

Heat the olive oil in a small saucepan over medium heat. Finely grate the garlic and add to the pan. Cook, stirring for 1-2 minutes, but do not let it brown.
Add the diced tomatoes, then fill the can with a little water and add to the pan. Season with salt and stir in the oregano. Bring to a simmer and cook for 8-10 minutes, until thickened slightly. Set aside.

CRUMB THE CHICKEN

Butterfly each chicken breast by slicing through the middle, keeping one side intact so it opens like a book (and looks like a love heart). Season with salt and pepper on both sides.
Set up a crumbing station with flour, beaten eggs, and panko breadcrumbs in separate bowls or shallow trays.
Coat each chicken breast in flour, then egg, then breadcrumbs, pressing the crumbs in firmly. Set aside on a plate with some extra panko underneath.

FRY THE CHICKEN

Put enough olive oil in a deep frying pan to shallow fry. Heat over medium-high heat until it reaches around 180°C (355°F).
Fry the chicken for 6-8 minutes, turning to brown on both sides, until the internal temperature reaches 62°C (143°F). I usually flip it 3 times. Transfer to an oven tray.
If you’re using this oil for a second fry on the chips, I recommend using a dry sieve to strain the crumbs from the oil before refrying the chips.

ASSEMBLE AND GRILL

Preheat the oven on a grill setting to 180°C (355°F). Slice the mozzarella thinly and put aside.
Place the ham slices on top of the chicken, then spoon over the marinara sauce and place the mozzarella on top.
Place under the grill for 3-4 minutes. Until the cheese is melted and bubbling.
Serve the chicken with hot chips and a salad on the side.

Notes

Chef Tips

Butterflying

If your chicken breasts are thick, pounding them gently after butterflying helps them cook evenly and gives a better surface for the crumb.

Crumb

Press the breadcrumbs in firmly, especially around the edges, this stops the coating from lifting when frying.

Oil temp accuracy

Use a thermometer if you’ve got one. Too hot and the crumb burns before the chicken cooks; too cold and it turns soggy.

Storage

Best eaten straight after cooking, the panko crust loses its crunch in the fridge. Leftover marinara keeps in an airtight container in the fridge for up to 4 days and freezes for up to 3 months. If you do have leftover parmi, reheat it in a 180°C oven for 8 to 10 minutes. The microwave will turn the crust to mush.

FAQs

Can I bake the chicken instead of frying it?

You can, but you’ll lose some of the crunch. Brush both sides of the crumbed chicken with olive oil and bake on a wire rack at 200°C for 18 to 20 minutes, flipping halfway. Frying is still the better result.

What can I serve instead of chips?

A simple green salad on its own works if you want it lighter. Roasted potatoes or a mash are good options too. Some pubs serve parmi on top of a bed of pasta with extra marinara, which is more of a chicken parmesan situation than a parmi, but it tastes great.

Can I make the marinara ahead?

Yes, the marinara is better the next day. Make it up to 3 days in advance and keep it in the fridge, then warm it through gently while the chicken is frying.